Angel Food Cake
"Why this recipe works:The key to Angel Food Cake is voluminous, stable egg whites. A mere speck of yolk precludes them from whipping to peaks. We had the best success with either cold or room-temperature egg whites. Cold whites whipped to the same volume as room-temperature eggs (they just took a few minutes longer). Cream of tartar offered some insurance against deflated whites. Its acidity helped stabilize the egg whites...."
INGREDIENTS
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1cup plus 2 tablespoons cake flour (4 1/2 ounces) (see note)
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1/4teaspoon salt
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1 3/4cups granulated sugar (12 1/4 ounces)
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12large egg whites
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1 1/2teaspoons cream of tartar
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1teaspoon vanilla extract
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